Kaiserschmarrn with elderberry compote
The classic Austrian shredded pancake, fluffy, golden, caramelised, served with a warm elderberry compote in place of the usual plum.
Ingredients
- Allergens: contains eggs, milk products (milk, butter), gluten (wheat flour). Optional rum contains alcohol.
- For the Schmarrn:
- 4eggs, separated
- 250 mlwhole milk
- 130 gplain wheat flour
- A pinch of salt
- 1 packetvanilla sugar (8 g)
- 2 tbspgranulated sugar
- 50 gunsalted butter, plus extra for the pan
- 30 graisins, soaked 30 min in rum (optional)
- Icing sugar to dust
- For the compote:
- 200 gfresh or frozen mixed berries (blueberries, blackberries, raspberries)
- 4 tbspElderberry Sirup Klassik
- 1 tsplemon juice
Method
1. Whisk the egg yolks with the milk, then whisk in the flour, salt, and vanilla sugar until the batter is smooth and free of lumps. Let it rest 10 minutes.
2. Beat the egg whites with the granulated sugar to firm, glossy peaks.
3. Fold the whites into the batter in three additions. Keep the air in.
4. Melt the butter in a wide nonstick pan over medium heat. Pour in the batter, scatter the soaked raisins on top, and cook 4 to 5 min until the underside is deep golden.
5. Slide onto a plate, flip back into the pan, cook another 3 to 4 min, then tear the Schmarrn into rough thumb sized pieces with two forks. Sprinkle a little extra sugar over the pieces and let it caramelise for 1 to 2 min, tossing gently.
6. While the Schmarrn rests, simmer the berries with the Elderberry Sirup and lemon juice for 5 min until the fruit just softens and the syrup turns glossy.
7. Pile the Schmarrn into warm bowls, dust generously with icing sugar, and spoon the warm elderberry compote alongside.
Ingredients from our shop
The elderberry products that go into this recipe.
